HOME > Chowhound > Home Cooking >

Discussion

Winter Salads

Winter is here. Time to snub the watery cucumbers in thick waxy skins and pale tomatoes that look like the ghosts of summer past.

What are some good seasonal things to top a green salad with?

Some salads I've made are along the obvious lines

- chopped persimmons, pomegranate seeds, pecans
- apples or pears with walnuts and some sort of cheese like cheddar, parmesan or smoked
- oranges, beets, blue cheese
- black beans, canned corn .. I'm not a snob about using canned items

Some interesting ideas from Chow

Chicory and Arugula Salad with Honey Vinaigrette
http://www.chow.com/recipes/11216

Chicory, Tangerine, and Pomegranate Salad
http://www.chow.com/recipes/11116

Roasted Delicata Squash Salad
http://www.chow.com/recipes/11155

I like the idea of that last salad alot with squash, pumpkin seeds, spinach and ricotta salata.

I'd like to maybe branch out a bit with mushrooms ... can I?

While I use exotic mushrooms in cooked dishes, with salads I stick pretty much to white and brown. What other mushrooms can be good?

What about using dried fruits in a salads? Any ideas there?

Anything else?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. seems like you have a lot of great ideas already but recently i have added:
    cornbread croutons
    pumpkin seeds
    sunflower seeds
    avocado and bacon
    roasted potatoes

    1. Yes I don't know how I could add to your terrific list of suggestions for winter salads other than a few that I always seem to fall back on..
      TJ's dried cherries or golden raisins
      Pinon nuts and pepitas
      red and purple grapes when I can't get blackberries
      and this is the time of year that I like to make candied nuts to add to my salad with pears and blue cheese, using a bagy arugula and or fresh spinach.
      which reminds me I always love a classic spinach salad with a dressing made with hot bacon drippings and tart apple vinegar..with lots of hardboiled eggs, and cracked pepper..

      3 Replies
      1. re: chef chicklet

        cc- how do you do that dressing? YUM. YUM.

        1. re: foxy fairy

          Sorry to respond so late, I am recovering from the stomach flu. 6th day now. I'm still not too crazy about food yet, so I will post it in the next few days. If i recall it's pretty simple. But will get the exact recipe for you..

          1. re: chef chicklet

            I am unable to find my recipe, so going on memory here!
            Apple cider and Bacon drippings dressing
            1/2 cup veg oil or canola
            1/4 cup apple cider vinegar
            3 T hot bacon dressing
            1 small onion chopped very fine
            1/3 cup white wine or water
            1 clove garlic smooshed
            1 t sea salt
            1 t cracked pepper
            1/3 cup sugar
            2 T Lea Perrins
            1T ketchup
            Combine all ingredients in a blender except the egg
            Heat all the above in sauce pan add the egg after you've heated the dressing through. Once heated add the grated egg, mix all well, pour over the bacon & spinach salad.

      2. Hello,

        On the Mushroom front... I make a Watercress, Roasted Poblano & Sauteed Mushroom salad with Nogada dressing & sprinkled with Pomegranate Arils or dried cranberries... in other words a deconstructed, vegetarian Chile en Nogada

        I recently posted a Salpicon recipe... I really like it on a sunny winter day.

        Another one I recently did was a roasted Fennel & Corn Kernel salad over Butter Lettuce topped with Crema, Cotija & Piquin flecks

        Next week I plan to make an Avocado (now that we are reliably getting Michoacan fruit) & Romaine Salad with Oaxacan Style Black Bean Dressing (i.e. Avocado leaves, garlic etc.,)

        3 Replies
        1. re: Eat_Nopal

          Could I please have your recipe for Nogada dressing? Thanks Pam

          1. re: Pampatz

            Hi Pam... I start out with 2 handfuls of green walnuts or almonds, put them in a blender, ... add Crema (a nice tangy one) covering half of the nuts, add olive olive until the nuts are covered, 1/4 tsp nutmeg, 1/8 tsp white pepper, enough milk to blend... salt to taste.

            1. re: Eat_Nopal

              This sounds divine. I'll be trying it. Thanks.

        2. We had an arugula salad with fresh figs, toasted walnuts and ricotta salata on Christmas Eve - just dressed with a Fruttato olive oil and some sea salt.

          1. Any ideas for a salad to go with spaghetti bolognese which has no dairy (guest is lactose intolerant)?